US20060034977A1 - Method for processing okara - Google Patents

Method for processing okara Download PDF

Info

Publication number
US20060034977A1
US20060034977A1 US10/918,738 US91873804A US2006034977A1 US 20060034977 A1 US20060034977 A1 US 20060034977A1 US 91873804 A US91873804 A US 91873804A US 2006034977 A1 US2006034977 A1 US 2006034977A1
Authority
US
United States
Prior art keywords
okara
cooled
oxygen
food product
packaged
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US10/918,738
Inventor
Ilan Rotem
Nava Almog
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NI SOY Ltd
Original Assignee
NI SOY Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NI SOY Ltd filed Critical NI SOY Ltd
Priority to US10/918,738 priority Critical patent/US20060034977A1/en
Assigned to NI SOY LTD. reassignment NI SOY LTD. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ALMOG, NAVA, ROTEM, ILAN
Publication of US20060034977A1 publication Critical patent/US20060034977A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres

Definitions

  • This invention relates to methods for processing plant products and more specifically to such methods for processing plant products for making an edible food product.
  • “Okara” is a by-product in the production of soy bean products such as soy “milk” and tofu.
  • soy beans are allowed to swell in water and are then pulverized to a colloidal paste.
  • the paste is then heated and separated into water soluble and water insoluble fractions.
  • the water soluble fraction is used to produce soy milk and tofu.
  • the remainder of the paste is referred to as “okara”.
  • Tofu is widely accepted as a very nutritious and digestible food.
  • Okara is also believed to be appreciably nutritious and digestible.
  • okara quickly sours after its production rendering it unusable in a food product.
  • okara is considered to be merely a waste product in the production of tofu, and is rarely used for the production of a food product for human consumption. It is usually either used as an animal feed or is simply discarded.
  • U.S. Pat. No. 5,128,165 to Wakana discloses a cake made from okara. Okara is dried and then milled into a powder. The okara powder is then mixed with baking powder and other ingredients and baked for about twenty minutes at 170° C.
  • U.S. Pat. No. 6,541,058 to Ezaki et al. discloses a method for processing wet okara, in which wet okara is finely divided and then fed into a scraper type heat exchanger heating at a temperature of at least 120° C. The okara is then cooled and sealed aseptically in a container or package. The okara may be sterilized by saturated steam at a pressure of 8 kg/cm 2 .
  • the present invention provides a method for processing okara in order to prevent souring.
  • This aspect of the invention is based upon the unexpected discovery that okara that is cooled and then packaged in the absence of oxygen does not sour.
  • this aspect of the invention provides a method for processing okara comprising cooling the okara and packaging the okara in the absence of oxygen.
  • the okara may be packaged under vacuum.
  • the okara may be packaged in an environment in which air has been replaced with another gas, such as nitrogen, or with a mixture of gasses.
  • the okara is preferably cooled to below 20° C., more preferably to below 10° C. and still more preferably to below 5° C.
  • the okara is cooled to 4° C., subjected to a vacuum and maintained at 4° C. under vacuum until used.
  • the packaged okara when maintained at 4° C., does not sour.
  • Okara processed and packaged in accordance with the invention may therefore be stored for prolonged periods of time without souring, so that the okara maintains its suitability for use in a food product for human consumption.
  • the invention provides a method for storing okara.
  • the okara to be processed by the method of the invention may be obtained by any known method for producing okara known in the art.
  • okara may be obtained by soaking soybeans that may be dehulled, or dehypocotylated or defatted and then pulverizing the soy beans.
  • the insoluble okara is the separated from the water soluble “soy milk” with steam.
  • the inventors have found that okara processed in accordance with the invention may be used in the preparation of foodstuffs for human consumption, even after prolonged storage.
  • the invention provides an edible food product comprising okara such as a breakfast cereal or a pasta.
  • the invention provides a method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen.
  • the invention provides a method for storing okara comprising:
  • the invention provides a food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
  • 350 gr okara processed in accordance with the invention 50 gr. shredded coconut, 30 gr. bleached almonds, 50 gr. sunflower seeds, 30 gr. pumpkin seeds and 50 gr. sesame seeds were mixed together.
  • the two mixtures were then combined and the mixture brought to a uniform texture.
  • the mixture was pressed on the bottom of a baking tray that is either oiled, TeflonTM coated, or lined with baking paper, and then placed in a 140° C. oven for 45 minutes.
  • the baked mixture is allowed to cool and is then crumbled into small pieces.
  • a cup of chopped dried fruit was then added to the crumbled mixture.
  • Flour such as semolina flour (57% by weight), gluten (3%), calcium bicarbonate (0.3%) and 90% soy protein isolate (4%) were mixed together. 35.7% okara, processed in accordance with the invention, was then added. The mixture was then shaped into the desired shape of the pasta pieces in an an extruder or press and then dried.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Noodles (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention provides a method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen. The invention also provides a method for storing okara comprising cooling the okara, packaging the okara in the absence of oxygen and maintaining the okara at a cooled temperature and in the absence of oxygen. The invention further provides a food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.

Description

    FIELD OF THE INVENTION
  • This invention relates to methods for processing plant products and more specifically to such methods for processing plant products for making an edible food product.
    • BACKGROUND OF THE INVENTION
  • “Okara” is a by-product in the production of soy bean products such as soy “milk” and tofu. In the production of these soy bean products, soy beans are allowed to swell in water and are then pulverized to a colloidal paste. The paste is then heated and separated into water soluble and water insoluble fractions. The water soluble fraction is used to produce soy milk and tofu. The remainder of the paste is referred to as “okara”.
  • Tofu is widely accepted as a very nutritious and digestible food. Okara is also believed to be appreciably nutritious and digestible. However, okara quickly sours after its production rendering it unusable in a food product. Thus, okara is considered to be merely a waste product in the production of tofu, and is rarely used for the production of a food product for human consumption. It is usually either used as an animal feed or is simply discarded.
  • U.S. Pat. No. 5,128,165 to Wakana discloses a cake made from okara. Okara is dried and then milled into a powder. The okara powder is then mixed with baking powder and other ingredients and baked for about twenty minutes at 170° C.
  • U.S. Pat. No. 6,541,058 to Ezaki et al. discloses a method for processing wet okara, in which wet okara is finely divided and then fed into a scraper type heat exchanger heating at a temperature of at least 120° C. The okara is then cooled and sealed aseptically in a container or package. The okara may be sterilized by saturated steam at a pressure of 8 kg/cm2.
    • DESCRIPTION OF THE INVENTION
  • In its first aspect, the present invention provides a method for processing okara in order to prevent souring. This aspect of the invention is based upon the unexpected discovery that okara that is cooled and then packaged in the absence of oxygen does not sour. Thus, this aspect of the invention provides a method for processing okara comprising cooling the okara and packaging the okara in the absence of oxygen. For example, the okara may be packaged under vacuum. As another example, the okara may be packaged in an environment in which air has been replaced with another gas, such as nitrogen, or with a mixture of gasses. The okara is preferably cooled to below 20° C., more preferably to below 10° C. and still more preferably to below 5° C. In a presently preferred embodiment, the okara is cooled to 4° C., subjected to a vacuum and maintained at 4° C. under vacuum until used. The packaged okara, when maintained at 4° C., does not sour. Okara processed and packaged in accordance with the invention may therefore be stored for prolonged periods of time without souring, so that the okara maintains its suitability for use in a food product for human consumption. Thus, in its second aspect, the invention provides a method for storing okara.
  • The okara to be processed by the method of the invention may be obtained by any known method for producing okara known in the art. For example, okara may be obtained by soaking soybeans that may be dehulled, or dehypocotylated or defatted and then pulverizing the soy beans. The insoluble okara is the separated from the water soluble “soy milk” with steam.
  • The inventors have found that okara processed in accordance with the invention may be used in the preparation of foodstuffs for human consumption, even after prolonged storage. Thus, in its fourth aspect, the invention provides an edible food product comprising okara such as a breakfast cereal or a pasta.
  • Thus, in one of its aspects, the invention provides a method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen.
  • In another of its aspects, the invention provides a method for storing okara comprising:
      • (a) cooling the okara;
      • (b) packaging the okara under vacuum; and
      • (c) maintaining the okara at a cooled temperature and in the absence of oxygen.
  • In yet another of its aspects, the invention provides a food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
    • EXAMPLES Example 1 Soy Flakes Breakfast Cereal
  • 250 gr. soy flour, 14 gr. baking powder and 50 gr. gluten were combined. 700 gr. okara processed in accordance with the invention was then added and the dough kneaded to a uniform texture. The dough was crumbled into small pieces which were then rolled into thin flakes. The flakes were then put in a 140° C. oven for about 30 minutes. The resulting product may be eaten as a breakfast cereal.
    • Example 2 Sweetened Breakfast Cereal
  • 250 gr. soy flour, 14 gr. baking powder and 50 gr. gluten were combined. 700 gr. okara processed in accordance with the invention and a sweetener (30 gr. table sugar or an equivalent amount of a heat stable artificial sweetener such as saccharine) were then added and the dough kneaded to a uniform texture. The dough was crumbled into small pieces which were then rolled into thin flakes. The flakes were then put in a 140° C. oven for about 45 minutes. The resulting product may be eaten as a breakfast cereal.
    • Example 3 Soy “Granola™”
  • 350 gr okara processed in accordance with the invention, 50 gr. shredded coconut, 30 gr. bleached almonds, 50 gr. sunflower seeds, 30 gr. pumpkin seeds and 50 gr. sesame seeds were mixed together. In a separate container, 100 gr. date syrup, 150 gr. honey or maple syrup, 100 ml. sunflower oil and 100 ml. sesame oil were mixed. The two mixtures were then combined and the mixture brought to a uniform texture. The mixture was pressed on the bottom of a baking tray that is either oiled, Teflon™ coated, or lined with baking paper, and then placed in a 140° C. oven for 45 minutes. The baked mixture is allowed to cool and is then crumbled into small pieces. A cup of chopped dried fruit (raisins, apples, pineapple, papaya, apricot and prunes) was then added to the crumbled mixture.
    • Example 4 Pasta
  • Flour such as semolina flour (57% by weight), gluten (3%), calcium bicarbonate (0.3%) and 90% soy protein isolate (4%) were mixed together. 35.7% okara, processed in accordance with the invention, was then added. The mixture was then shaped into the desired shape of the pasta pieces in an an extruder or press and then dried.

Claims (21)

1. A method for processing okara comprising cooling the okara and packaging the cooled okara in the absence of oxygen.
2. The method according to claim 1 wherein the okara is cooled to below 20° C.
3. The method according to claim 2 wherein the okara is cooled to below 10° C.
4. The method according to claim 3 wherein the okara is cooled to below 4° C.
5. The method according to claim 1 wherein the okara is packaged under vacuum.
6. The method according to claim 1 wherein the okara is packaged in a gas other than oxygen or in a mixture of gasses not containing oxygen.
7. The method according to claim 6 wherein the okara is packaged in nitrogen or in a mixture containing nitrogen.
8. Okara processed by the method of claim 1.
9. A food product containing the okara according to claim 8.
10. The food product according to claim 9 being a breakfast cereal, a granola or a pasta.
11. A method for storing okara comprising:
(a) cooling the okara;
(b) packaging the okara in the absence of oxygen; and
(c) maintaining the okara at a cooled temperature and in the absence of oxygen.
12. The method according to claim 11 wherein the okara is cooled to below 20° C.
13. The method according to claim 11 wherein the okara is cooled to below 10° C.
14. The method according to claim 11 wherein the okara is cooled to below 4° C.
15. The method according to claim 11 wherein the okara is packaged under vacuum.
16. The method according to claim 11 wherein the okara is packaged in a gas other than oxygen or in a mixture of gasses not containing oxygen.
17. The method according to claim 16 wherein the okara is packaged in nitrogen or in a mixture containing nitrogen.
18. Okara stored by the method of claim 11.
19. A food product containing the okara according to claim 18.
20. The food product according to claim 19 being a breakfast cereal, a granola or a pasta.
21. A food product comprising okara, the food product being a breakfast cereal, a granola, or a pasta.
US10/918,738 2004-08-16 2004-08-16 Method for processing okara Abandoned US20060034977A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US10/918,738 US20060034977A1 (en) 2004-08-16 2004-08-16 Method for processing okara

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/918,738 US20060034977A1 (en) 2004-08-16 2004-08-16 Method for processing okara

Publications (1)

Publication Number Publication Date
US20060034977A1 true US20060034977A1 (en) 2006-02-16

Family

ID=35800275

Family Applications (1)

Application Number Title Priority Date Filing Date
US10/918,738 Abandoned US20060034977A1 (en) 2004-08-16 2004-08-16 Method for processing okara

Country Status (1)

Country Link
US (1) US20060034977A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090317530A1 (en) * 2005-09-14 2009-12-24 Ilan Rotem Protein-rich premix powders comprising okara for healthy food industry
WO2025000016A1 (en) * 2023-06-30 2025-01-02 Grainstone Pty Ltd Methods and equipment for controlling microbial growth in wet plant based biomass material

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5128165A (en) * 1991-03-13 1992-07-07 Goyoco., Ltd. Powder mixture for healthy foods and method for producing cakes therefrom
US6541058B1 (en) * 1999-11-18 2003-04-01 Fuji Oil Company, Limited Process for producing wet okara

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5128165A (en) * 1991-03-13 1992-07-07 Goyoco., Ltd. Powder mixture for healthy foods and method for producing cakes therefrom
US6541058B1 (en) * 1999-11-18 2003-04-01 Fuji Oil Company, Limited Process for producing wet okara

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090317530A1 (en) * 2005-09-14 2009-12-24 Ilan Rotem Protein-rich premix powders comprising okara for healthy food industry
WO2025000016A1 (en) * 2023-06-30 2025-01-02 Grainstone Pty Ltd Methods and equipment for controlling microbial growth in wet plant based biomass material

Similar Documents

Publication Publication Date Title
US5296253A (en) Intermediate moisture legume and cereal food product and method of producing
US20090317530A1 (en) Protein-rich premix powders comprising okara for healthy food industry
Okoye et al. Production, proximate composition and consumer acceptability of biscuits from wheat/soybean flour blends
WO2017014654A1 (en) Basis for vegetable meat substitute
US20110256278A1 (en) Whole oat microwavable baked items
CN107912680A (en) A kind of preparation method of rice bran maltose glutinous rice cakes
RU2732917C1 (en) Whole-grain protein chips and their production method
KR20190004098A (en) A method for manufacturing bread using a fermentation stock solution extracted from a cereal grain as a baking yeast and a bread manufactured by the same as
US20060034977A1 (en) Method for processing okara
CN109843070A (en) High protein biscuit
Owuno et al. Effect of Banana Peel Addition on the Chemical, Functional and Organoleptic Properties of Cookies
JP2007312694A (en) Edible extra-fine powder such as grain lees pasteurized at high temperature
CN106901161A (en) The preparation method of pumpkin split-top steamed bun
US8771776B2 (en) Method to produce, transport, and utilize flour and flour blends
JP7328925B2 (en) Method for producing baked frozen bread
KR20140028195A (en) Block manufacturing method using whole grain instant kill
JP2024513985A (en) Milk-based expanded food product preparation, method for obtaining it and its use
JP5641673B2 (en) GI value reducing agent and method for producing food with reduced GI value
Zubair et al. Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends
RU2844904C1 (en) Method for production of pasta products
KR20150139744A (en) Method for manufacturing of steamed cake comprising soybean curd residue and black sesame
JP7514641B2 (en) Okara paste and method for producing same
Al-Shammari Quality estimation of muffin replaced with watermelon seeds powder‏‏‎‎
Osti PROCESS OPTIMIZATION OF SOYBEAN AND MUSHROOM INCORPORATED STEAMED BREAD
Abedo et al. Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients

Legal Events

Date Code Title Description
AS Assignment

Owner name: NI SOY LTD., ISRAEL

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:ROTEM, ILAN;ALMOG, NAVA;REEL/FRAME:015588/0812

Effective date: 20041208

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION